THE GREAT BRITISH BREAKFAST BAP
Set yourself up for the day with a filling breakfast bap that features sausages, chips, bacon, beans and an egg to give you a big energy boost
Provided by Barney Desmazery
Categories Breakfast, Brunch, Treat
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
- Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
- Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.
Nutrition Facts : Calories 612 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium
TRADITIONAL BRITISH BAPS RECIPE
Baps are soft white buns that make for excellent sandwiches. It may seem like making a batch of baps from scratch is a lot of effort to go through for a simple sandwich, but as when it comes to sandwiches, God is in the details.
Provided by Sydney Oland
Categories Breakfast Mains Sandwiches Bread
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Place 2/3 cup milk and water in a microwave-safe bowl and microwave for 30 seconds; the mixture should be lukewarm. Sprinkle yeast and sugar over the warmed milk mixture and let sit until frothy, about 3 minutes.
- Sift salt with flour into a large bowl. Gently mix the yeast mixture with a fork, then pour over flour; mix with a wooden spoon until dough forms, then knead the dough lightly with your hands. Form the dough into a ball and place into an oiled bowl. Cover with a tea towel and let dough double in size, about 90 minutes.
- Adjust oven rack to middle position and preheat to 425°F (220°C). Punch down the dough and divide it into 8 portions. Form these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap, making sure that the wrap is touching the dough to prevent a skin from forming. Let rise for an additional 15 minutes.
- Remove plastic wrap, then brush tops and sides of baps with remaining tablespoon milk, and sprinkle with flour. Bake until baps are puffed and golden, about 15 minutes. Remove from oven and allow to cool on a rack. Baps are best the day they are made but can be stored in a plastic bag or covered container at room temperature for up to 2 days. Reheat in a 350°F (180°C) oven for 5 minutes to refresh. Use baps for sandwiches.
Nutrition Facts : Calories 194 kcal, Carbohydrate 38 g, Cholesterol 2 mg, Fiber 2 g, Protein 6 g, SaturatedFat 0 g, Sodium 541 mg, Sugar 2 g, Fat 2 g, ServingSize makes 8 baps, UnsaturatedFat 0 g
SCOTTISH BAPS - SOFT MORNING BREAD ROLLS
These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain their soft texture. Preparation time includes the proving and kneading time. They are best eaten on the day that they are made - they are delicious toasted the next day however.
Provided by French Tart
Categories Yeast Breads
Time 2h30m
Yield 8 Baps, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Rub the butter into the flour and make a well in the centre.
- Cream the yeast with the sugar, then add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required.
- Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.
- Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin.
- Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 to 20 minutes until well risen.
- Bake in the oven at 200°C (400°F) mark 6 for 10 minutes, or until firm and lightly golden brown, but still soft - tap them underneath and they should sound hollow when they are cooked. . Cool on a wire rack. Dust with more flour.
- These freeze very well - serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter.
- US conversions: 1 lb flour = 4 cups. 2 ozs butter = 1/2 stick butter.
Nutrition Facts : Calories 561.6, Fat 14.9, SaturatedFat 8.9, Cholesterol 39, Sodium 715.8, Carbohydrate 91.2, Fiber 3.4, Sugar 1.4, Protein 14.1
DEVON FLAT BAPS
Mary Berry's Complete Cookbook If short of time, just mix and shape these baps, omitting the first rise step 2 and giving them just one rise in step 5. the texture of the bread willnot be quite the as light, but it will still be good.
Provided by Nurse_Corie
Categories Breads
Time 2h25m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 7
Steps:
- Put the flour in a large bowl. Add the butter and rub in with the fingertips until the mixtre resembles fine breadcrumbs. Stir in the salt and yeast, and make a well in the middle. Mix the water, milk and honey together, adn add to the flour until a soft, quite sticky, dough is formed.
- Knead the dough on a lightly floured surface until smooth and elastic. Shape inot a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size.
- Turn out the dough on to a lightly floured surface and knock back with your fists. Knead for 2-3 minutes until the dough is smooth and elastic.
- Lightly oil 2 baking trays. divide the dough into 16 even sized pieces. Knead and roll into rounds and place well apart on the baking trays. With the heel of your hand, flatten each round so that it measures 7 cm (3 in) across.
- Cover loosley with oiled cling flim and leave to rise in a warm place for about 30 minutes or until the dough has doubled in size.
- Lightly flour the baps and bake in a preheated oven at 200 C for 15-20 minutes until golden.
Nutrition Facts : Calories 170.7, Fat 3, SaturatedFat 1.7, Cholesterol 7.3, Sodium 167.1, Carbohydrate 30.8, Fiber 1.1, Sugar 0.5, Protein 4.5
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